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Tuesday, November 18, 2014

Pumpkin & Chocolate Chip Muffins (nutrient-dense)

A friend recently offered me a pumpkin muffin and I was surprised to find chocolate chips inside. I'd never had pumpkin with chocolate before, and I was enamored of this new flavor combination. I was inspired to make my own version of Pumpkin & Chocolate Chip Muffins; these muffins are super tasty and will now be a regular part of our Fall breakfasts.

Combine the einkorn, coconut flour, ground nuts, salt, baking powder, baking soda, nutmeg, cinnamon, ginger, and cloves in a medium bowl. Whisk it all together to break up any lumps.

Preheat the oven to 350 degrees F.

Combine the butter and sucanat in a large bowl (a Kitchen-Aid stand mixer works great for this recipe). Cream together for a couple minutes until the mixture turns slightly lighter in color.

Mix in the molasses until well-combined.

Combine the eggs, vanilla, and almond extract in a small bowl. (I find that a Pyrex glass measuring cup
works great for this because the pour spout makes it easy to add these
ingredients to the mixer while it is running.) Do NOT mix up the eggs at
this point.

Mix the
eggs one-at-a-time into the butter/sucanat mixture. With my stand-mixer, I can just pour in each egg
while the mixer is still running. Make sure to scrape
down the sides of the bowl once or twice to get everything incorporated
well. (It is okay if the mixture looks a bit curdled during this step.)

Mix in the pumpkin puree.

Add the dry ingredients a bit at a time. Because the Einkorn flour
does contain gluten, make sure not to overmix or the muffins will be
tough.

Stir or mix in the chocolate chips.

Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups.

Bake the muffins at 350 degrees F for 27-32 minutes, until a toothpick inserted into the middle of a muffin comes out dry.

Remove from the oven and allow to cool a bit before serving.

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About Me

I am a homeschooling mother of two and homeopathic practitioner. My family has been following a nourishing, traditional diet (based on the research of Weston A. Price) since 2005. More recently, my family followed the GAPS diet for over 18 months. I am a chapter leader for the Las Cruces chapter of the Hunt Gather Grow Foundation, a co-leader for the Las Cruces chapter of the Weston A. Price Foundation, and a regular contributor to Real Food and Health magazine. In my spare time, I enjoy cooking, yoga, gardening, photography, writing, and anything that allows me to make a spreadsheet.

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I am not a doctor or licensed healthcare professional. I am a homeopathic practitioner whose services are considered complementary and alternative by the state of New Mexico. Feel free to use the information on this site to learn more about health, but I am not responsible for anything you do with the information.

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